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5 small ripe tomatoes, cut into wedges
1 small red onion, thinly sliced
2 dozen olives, pitted (Can use a combo of kalamata, green sicillian and oil cured) or whatever YOU like
6 anchovy fillets, finely chopped
6 big romaine lettuce leaves, cut crosswise into thin strips
1 sweet red pepper, julienned
Salt & Freshly ground pepper
1/2 tsp dried oregano or fresh if you have it
1/4 cup or so of extra virgin olive oil, just enough to coat everything
How To Prepare:
Put everything in a big bowl and toss gently.
Let it rest for at least 15 minutes and toss again.
Better yet, make it a few hours before and after the first 15 minutes, refrigerate, tossing everything ever hour or so.
Number of Servings:
Carbs per serving - include all nutritional information if known: